salads

Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It’s not made from salmon fillets. I make my salmon salad by grilling the bones after I’ve filleted the fish, then stripping the meat from the ribs for this salad. Thrifty, and awesome.

If there is a group that eats more crayfish than the Louisianans, it’s the Scandinavians. August is all about crayfish (or crawfish or crawdads) in Sweden and Finland, and this light salad is perfect for long summer evenings.

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It is chanterelle season in much of America right now, and I am even hearing a few isolated reports of chanties here in California. What to do when you want to extend your season? Pickle your chanterelles. They’re awesome preserved this way.

Quail are one of the best game birds for the grill, and respond well to either high heat grilling or slow-and-low barbecue. Here I barbecue them slowly, basted with a South Carolina-style mustard sauce.

Life, cooking — really everything — is a series of choices made and paths left unwalked, but the thought of those alternate lives or experiences never hangs lower to my consciousness than in fall. I am beginning to reach the age when the glow of living a life where All Things Are Possible starts to fade. Fall […]